Soup Special of the Day!……..Turkey and Shrimp Dumpling Soup

June 25, 2017 at 5:30 AM | Posted in Eating Well, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Turkey and Shrimp Dumpling Soup. Made with JENNIE-O® Lean Ground Turkey along with shrimp, cilantro and garlic dumplings all in a savory hoisin and lemongrass broth. Plus its only 190 calories and 10 net carbs! You can find this recipe along with all the other healthy and delicious recipes at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 

Turkey and Shrimp Dumpling Soup

Warm up with this irresistible, low fat soup. Featuring ground turkey, shrimp, cilantro and garlic dumplings simmered in a savory hoisin and lemongrass broth.

INGREDIENTS

DUMPLINGS
½ (16-ounce) package JENNIE-O® Lean Ground Turkey
10 ounces medium raw shrimp, peeled and deveined
2 tablespoons chopped fresh cilantro
2 tablespoons hoisin sauce
2 garlic cloves, minced
¼ cup egg substitute or 1 egg
½ teaspoon freshly ground pepper
BROTH
2 quarts low-sodium chicken broth
2 lemongrass stalks, white and tender green part only
2 tablespoons hoisin sauce
⅓ cup finely chopped green onion

DIRECTIONS

1) To make dumplings, put turkey, shrimp, cilantro, 2 tablespoons hoisin sauce, garlic, egg and pepper in food processor bowl and process until finely chopped; set aside.
2) To make broth, combine broth, lemongrass and 2 tablespoons hoisin sauce in saucepan. Bring to boil. Reduce heat to medium-low. Simmer, covered, 10 minutes. Remove lemongrass.
3) Drop turkey mixture into broth mixture. Cook 8 to 10 minutes or until dumplings are thoroughly cooked. Always cook turkey to well done, 165°F as measured by a meat thermometer. Stir in green onions.
* Always cook to an internal temperature of 165°F

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 190
Protein 25g
Carbohydrates 11g
Fiber 1g
Sugars 4g
Fat 6g
Cholesterol 100mg
Sodium 390mg
Saturated Fat 1.5g

https://www.jennieo.com/recipes/593-turkey-and-shrimp-dumpling-soup

Soup Special of the Day!………Simple Corn Chowder

June 4, 2017 at 4:58 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Simple Corn Chowder. 6 ingredients and super easy to make! It’s from the CooksRecipes website. The Cooks site has a large selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Simple Corn Chowder

Recipe Ingredients:

1 (15-ounce) can sweet corn, drained
1 (15-ounce) can creamed corn
1 (12-ounce) can evaporated milk
1 (10.75-ounce) can condensed cream of mushroom soup
2 (10.75-ounce) cans chicken broth
1 cup uncooked noodles

Cooking Directions:

1 – Combine all ingredients in large sauce pan, add salt, pepper and garlic powder to taste. Boil for 10 minutes stirring occasionally, then simmer for 20 minutes. Serve immediately.
Makes 8 servings.
http://www.cooksrecipes.com/soup/simple_corn_chowder_recipe.html

Soup Special of the Day!………Butternut Squash Soup

May 28, 2017 at 5:30 AM | Posted in soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a Butternut Squash Soup. Enjoy and Eat Healthy!

 
Butternut Squash Soup

Recipe Ingredients:

1 teaspoon extra light olive oil
1 green onion, chopped
2 pounds butternut squash, peeled and diced
1 cup water
1/4 teaspoon roasted cumin
1/4 teaspoon dried thyme
2 teaspoons all-purpose flour
2 1/2 cups chicken broth
1/2 cup 2% milk
Nutmeg for sprinkling

Cooking Directions:

1 – In a 5-quart Dutch oven or saucepot heat olive oil over low heat. Add chopped green onion (white part only); sauté until browned, about 2 minutes.
2 – Add peeled, seeded, and diced butternut squash, water, cumin, and thyme. Cover and simmer for 10 to 15 minutes or until squash is tender.
3 – Stir in flour. Cook for 1 minute. Add chicken broth; bringing to a boil. Reduce the heat and simmer, uncovered, for 10 minutes.
4 – Remove from the heat and stir in milk.
5 – In a blender or food processor, blend squash mixture at low speed in batches until smooth. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
6 – Serve soup with sprinkled nutmeg.
* A baked crusty bread would go great with this (optional)
Makes 6 servings.

Soup Special of the Day!………..Bouillabaisse

May 21, 2017 at 5:20 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Bouillabaisse. Mussels, Shrimp, Cod, and more make up this week’s recipe! It’s from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site is loaded with Diabetic Friendly recipes and also if you’re looking for a good Diabetic Recipe Magazine the Diabetic Gourmet Magazine is an excellent magazine! Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

 

Bouillabaisse
Yield: 6 servings

Ingredients

1/2 pound mussels (optional)
1/2 pound medium-size shrimp
1/2 pound halibut or cod fillets
1 teaspoon virgin olive oil
2 shallots, chopped
2 garlic cloves, minced
2-1/2 cups canned Italian plum tomatoes
2 cups clam juice or fish stock
1/2 cup dry white wine
1/2 teaspoon dried leaf basil
1/4 teaspoon dried leaf thyme
1/4 to 1/2 teaspoon hot pepper flakes
1 bay leaf
1/2 pound bay scallops
Directions

1 – Scrub mussels well to rid them of beards and sand. Discard any open ones. Peel and devein shrimp. Cut halibut into bite-size pieces.
2 – In a large non-stick saucepan, heat oil. Add shallots and cook until soft. Add garlic and tomatoes, cook, stirring 1 minute.
3 – Add clam juice, wine, basil, thyme, pepper flakes, pepper and bay leaf. Bring to a boil, reduce heat and simmer 15 minutes.
4 – Add halibut and simmer 5 minutes. Add shrimp and scallops and cook 5 minutes more. Add mussels, cover pan and simmer about 5 minutes until mussels open, discarding any that do not open.
5 – Discard bay leaf.
Nutritional Information (Per Serving)
Calories: 203
Protein: 28g
Sodium: 584 mg
Cholesterol: 108 mg
Fat: 3g
Carbohydrates: 12g
http://diabeticgourmet.com/recipes/html/898.shtml

Soup Special of the Day!……….Vegetable-Chicken Noodle Soup

May 14, 2017 at 5:44 AM | Posted in soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Vegetable-Chicken Noodle Soup. Chicken, Turnips, Leeks, and Carrots are just some of the ingredients that make up this week’s recipe. It comes from the Diabetic Gourmet Magazine. If you’ve never visited the Diabetic Gourmet site its time! You’ll find a large assortment of Diabetic Friendly Recipes, Tips, and Diabetic News. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

 

Vegetable-Chicken Noodle Soup

Ingredients

6 cups 1/3-less-salt chicken broth, divided
1 cup chopped celery
1/2 cup thinly sliced leek (white part only)
1/2 cup chopped carrot
1/2 cup peeled and chopped turnip
1 tablespoon minced fresh parsley
1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
1 teaspoons fresh rosemary or 1/4 teaspoon dried rosemary
1 teaspoon balsamic vinegar
1/4 teaspoon fresh ground black pepper
2 ounces uncooked “no-yolk” broad noodles
1 cup diced cooked chicken
Directions

1 – Place 1/3 cup chicken broth, celery, leek, carrot and turnip in large saucepan. Cover and cook over medium heat until vegetables are tender, stirring occasionally.
2 – Stir in remaining 5 -2/3 cups chicken broth, parsley, thyme, rosemary, vinegar and black pepper. Bring to a boil; add noodles. Cook until noodles are tender; stir in chicken. Reduce heat to medium. Simmer until heated through.
Nutritional Information (Per Serving)
Calories: 98
Protein: 10g
Sodium: 73 mg
Cholesterol: 18 mg
Fat: 2g
Carbohydrates: 12g
http://diabeticgourmet.com/recipes/html/253.shtml

Soup Special of the Day!…….Chicken Gumbo Soup

May 7, 2017 at 5:02 AM | Posted in Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
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Soups On! This week’s Soup Special of the Day is a Chicken Gumbo Soup. Chicken, Onions, Tomatoes, Corn, Okra, Rice, and Spices all combine to make this week’s recipe. It’s from the Diabetic Gourmet Magazine website, which is full of Diabetic Friendly recipes and tips. Be sure to check it out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 
Chicken Gumbo Soup

Ingredients

1 lb boneless, skinless chicken breast, diced
3 cups reduced-sodium, reduced-fat chicken broth, divided
3 cups water
1 cup chopped onion
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper
1 bay leaf
1/8 tsp sage
1/4 tsp red pepper flakes
1/4 tsp thyme
1 cup chopped fresh tomatoes
1 cup corn kernels, frozen or fresh
1 cup frozen okra
2 Tbsp canola oil
1/4 cup flour
2 cups cooked brown rice
Directions

1 – Place the chicken in a large soup pot with 1 cup of broth. Bring to a boil.
2 – Add the additional broth, water, onion, garlic, salt (omit this if you need to reduce total sodium), pepper, bay leaf, sage, red pepper flakes, and thyme and simmer for 20 minutes.
3 – Add the tomatoes, corn, and okra and simmer for 15 minutes.
4 – In a separate pan, heat the oil and flour and stir until the flour and oil are golden brown and bubbly, stirring constantly. Add 1 cup of the soup broth to the mixture and whisk until smooth.
5 – Add the mixture back to the soup pot and whisk until dissolved. Simmer 30 minutes. Stir in the rice the last 10 minutes of cooking.
Serving size: 1 cup

Nutritional Information (Per Serving)
Calories: 279
Protein: 23g
Sodium: 720 mg
Cholesterol: 43 mg
Fat: 7g
Carbohydrates: 31g
http://diabeticgourmet.com/recipes/html/279.shtml

Soup Special of the Day!……Turkey Noodle Soup

March 19, 2017 at 5:42 AM | Posted in Jennie-O Turkey Products, soup, Soup Special of the Day | 2 Comments
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This week’s Soup Special of the Day is Turkey Noodle Soup. Move over Chicken and Noodle, Turkey Noodle is here! Made with cubed JENNIE-O® Extra Lean Oven Roasted Turkey Breast along with frozen mixed vegetables and egg noodles. The Winter is Soup Weather and this recipe is sure to please! You can find this recipe and all the other delicious and healthy recipes all at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 

Turkey Noodle Soup

Simplicity is the main ingredient in this low-fat, high-flavor soup recipe—the turkey equivalent to Chicken Noodle Soup. It’s ready in under 30 minutes and only 240 calories per serving!

INGREDIENTS

½ cup diced onion
1 tablespoon butter
6 cups water
2 tablespoons reduced-sodium chicken bouillon
1½ cups frozen mixed vegetables, thawed
10 ounces cubed JENNIE-O® Extra Lean Oven Roasted Turkey Breast
1½ cups egg noodles
DIRECTIONS

 

 

1) In large saucepan, sauté onion in butter 2 minutes or until softened. Add water and bouillon; bring to a boil.
2) Stir mixed vegetables, turkey and egg noodles into saucepan. Return mixture to a boil; reduce heat. Simmer 10 to 12 minutes or until noodles and vegetables are tender.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories240
Protein20g
Carbohydrates35g
Fiber4g
Sugars6g
Fat2.5g
Cholesterol35mg
Sodium640mg
Saturated Fat1g
https://www.jennieo.com/recipes/333-turkey-noodle-soup

Soup Special of the Day………..Bow Tie Sausage Soup

March 5, 2017 at 6:41 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a Bow Tie Sausage Soup. Italian Pork Sausage and Bow Tie Pasta combine to makes this week’s Soup Special. It’s from the CooksRecipes website. Visit the Cooks site for a fantastic supply of recipe ideas. Enjoy! http://www.cooksrecipes.com/index.html

 

 

Bow Tie Sausage Soup

This delicious and easy-to-prepare soup is just as good the next day as leftovers.

Recipe Ingredients:

1 pound Italian pork sausageCooksrecipes 2
1 medium onion, chopped
1 clove garlic, minced
6 cups chicken broth
2 1/2 to 3 cups bow tie pasta
1 (15-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried basil, crushed
1 teaspoon dried thyme, crushed

 

Cooking Directions:

1 – Combine sausage, onion and garlic in a heavy, large covered pot; cook until sausage is brown, breaking up sausage with wooden spoon. Drain off fat.
2 – Stir in chicken broth, uncooked pasta, tomato sauce, Worcestershire sauce, basil and thyme. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until pasta is tender, stirring occasionally.
Makes 6 servings.
http://www.cooksrecipes.com/soup/bow_tie_sausage_soup_recipe.html

Bear Creek Creamy Potato Soup

March 3, 2017 at 4:00 PM | Posted in soup | Leave a comment
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I’m passing along some info on a new Soup I tried, Bear Creek Creamy Potato Soup Mix. I made a package of it for Lunch I really liked it! Perfect seasoning, thickened up just right, plenty of Diced Potato and a fantastic Potato flavor. The package makes 8 cups and very easy to prepare. Bear Creek Brand has several Soup Mixes, I’ve tried 2 so far and it’s becoming a favorite! So if your looking for something different pick a package or two.

 

 

 

bear-creek-creamy-potato-mix

Bear Creek Creamy Potato Soup Mix
A favorite original Bear Creek® soup. Very creamy and delicious with a delicate blend of parsley, herbs and spices to give it a little kick.

Yields about 8 one-cup servings.
Try adding crumbled bacon, sour cream and shredded cheddar cheese for variety.
While they simmer on the stove, you can smell the hearty goodness of Bear Creek® soups. They’re quick and easy to make and come in 15 delicious varieties. These soups have a homemade taste that will satisfy every appetite.
http://www.bearcreekcountrykitchens.com/soups.php

Soup Special of the Day…….Chicken Gumbo Soup

February 19, 2017 at 6:13 AM | Posted in soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the day is Chicken Gumbo Soup.

 

Chicken Gumbo Soup

Ingredients
8 cups water
minced fresh parsley
1 teaspoon garlic powder

1 teaspoon ground cumin
1 tablespoon Frank’s Hot Sauce
2 carrots, sliced thin
4 ounces fresh mushrooms
1 (10 ounce) package frozen okra, thawed and sliced
1/4 cup uncooked brown rice
1 skinless, boneless chicken breast half – cut into cubes (Perdue Perfect Portions Chicken Breasts)
1 1/2 cups uncooked whole grain rotini pasta
sea salt to taste
ground black pepper to taste
3 green onions, thinly sliced
Directions
1 – Bring the water to a boil. Add the minced fresh parsley, garlic powder, cumin and the hot pepper sauce. Put the carrots and mushrooms into the pot of water. Cook for five minutes.
2 – Add the okra, wild rice, and chicken cubes. Turn heat to low, and cook for three hours.
3 – Add the spiral pasta, and cook for ten minutes. Add salt and pepper to taste. Serve hot, garnished with green onions.

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